After this video, you'll know everything you need to cook the perfect sauce at home. The term jus is used very indiscriminately. Jus actually describes the drippings from the roasting pan. When we talk about the typical dark sauce from the restaurant kitchen, which becomes more like jelly when cold, we're actually talking about demi glace. In the end, however, it's all just wording and we forget what's important: it has to be intensely squeezing on the face. Here is the recipe: 1 kg meaty bones (we used veal bones here) Trimmings (optional) Roasted vegetables / mirepoix 250 g onion 100 g leek 200 g celery 200 g carrot 200 g mushrooms 3 cloves of garlic 4-5 sprigs of parsley Spices 3 bay leaves 1 tsp fennel seeds 1 tsp coriander seeds 1 tsp peppercorns 1 tsp juniper 1 sprig of thyme 1 bottle of red wine ½ tbsp tomato paste Instructions: Step 1 Roast the bones and meat trimmings in the oven with a little oil until golden brown, 200°C for around 45-60 minutes. Step 2 Wash the vegetables and then cut the carrots and celery, with the skin on, into walnut-sized pieces. Halve the mushrooms and onion once and place everything together on a baking tray and drizzle with a little oil. Put the tray in the oven with the bones for around 45 minutes and roast until dark. Step 3 Now we make our sauce base in a large pot. Put the oven-roasted vegetables and the bones in the pot. Put the trays back in the oven with a sip of water to loosen the sediment. The more roasted aromas, the better the taste and color. At the very end we add the spices, the green parts of our leek and the garlic and roast everything briefly. Step 4 Now we add tomatoes to our base. The tomato paste must be properly sautéed as this is the only way it loses its acidity and can develop its full flavor. Step 5 Now it's time to glaze and deglaze. We deglaze with a good sip of red wine and reduce this until our base starts to fry again. It is very important to scrape the bottom of the pot again and again. Do the same with the bone and vegetable trays, scrape everything off and add it to the pot. This is the flavor that ends up in the sauce. We repeat this process three times until the bottle of wine is empty. Step 6 Now we fill it with cold water and/or, even better, ice cubes. You can find an explanation of this in the osmosis video. However, we need to give the contents of our pot the time and the opportunity to boil out important ingredients at all temperatures. If available, veal or chicken stock is particularly suitable for filling it. Everything needs to be as cold as possible. Now heat the pot slowly and simmer gently for four hours. Step 7 Now pass the sauce through a sieve and reduce it to achieve the desired color, taste and consistency. Step 8 When the sauce has reduced, pass it through a strainer again to remove any cloudy particles. Only now should you season the sauce with salt and pepper, if necessary. When the sauce is cold, you can easily remove the fat that has gone cold and it will have its typical jelly-like consistency. #sauce #recipe #brotmitei All recipes - Cooking class - Meet me on a guided food tour / brotmitei You can find my equipment for the kitchen here: https://www.amazon.de/shop/brot.mit.ei The links above are affiliate links. If you buy products through these links, you support me at no extra cost to you. Subscribe to me for free: https://linktr.ee/Brot.Mit.Ei You can follow me and reach me here: / brot.mit.ei / brot.mit.ei https://open.spotify.com/show/4fm9Kqb... Camera & Editing - Artur Kazuba